Thursday, September 26, 2013

Anna Sultana's Imqarrun il-forn - Baked Macaroni, Maltese Style


If you're not Maltese, I'll let you in on a little secret.
Timpana is near and dear to every Maltese person's heart.
But there's something that is very similar, and that we love just as much.

Imqarrun il-forn… Baked macaroni.


Imqarrun il-forn is basically Timpana without the crust.
When Ma was in a rush, she would skip adding the crust.
And then she would apologize.

She didn't have to apologize for anything.
Imqarrun il-forn is just as delicious as Timpana.
And it has an extra treat.

Usually when the macaroni is baked a few of the top ones get burnt.
Oh, how we fought over the burnt bits of pasta!
The crusty edges are also delicious.
I don't know why, but a crusty, hard piece of semi-fried, tomato meat sauce
drenched pasta is just the best.

Cut yourself a corner piece and see if you don't agree.
And be sure to pick off and enjoy a few burnt bits.
Smile, savour and, if you're the cook, don't apologize!


About the macaroni…
Usually Ma used ziti or penne.
In a pinch, elbow.
You want something that can be filled by the sauce. 
Spaghetti would just lay there.
Not a good thing.

About the tomato paste...
If you like a stronger tomato flavour, use the whole can.

The cheese / bread crumb topping is optional.
If you like it and have time, do it.
If you don't, then don't.


                        Imqarrun il-forn

Grease a 9 x 13 inch pan

In a dutch oven pour
3 Tablespoons olive oil
Add
2 onions, chopped
Fry until lightly browned.
Add
200 grams (about 1/2 pound) ground beef
200 grams (about 1/2 pound) ground pork
Cook for about 3 minutes.
Add
3 Tablespoons tomato paste
250 ml (about 1 Cup) chicken or beef stock or wine
Simmer for 15 minutes.
Season with
salt and pepper to taste.


While the sauce is simmering, in a large pot place
4 quarts water
salt to taste
Bring to a boil.
Add
400 grams (about 1 pound) macaroni
Cook, stirring frequently, until the pasta is al dente - about 10 minutes.
Drain the pasta well and add it to the sauce in the dutch oven.

Preheat oven to 350ยบ 

Beat
4 large eggs
Mix them into the sauced macaroni.
Add to the macaroni
100 grams (about 1/4 Cup) Parmesan cheese
Stir everything together.
Pour into the prepared pan.

Combine in a small bowl
100 grams (about 1/4 Cup) Parmesan cheese
100 grams (about 1/4 Cup) dry bread crumbs
Sprinkle over the top of the pasta.
          
Place the pan, uncovered, in the preheated oven.
Bake for about 45 minutes, or until you see a few burnt spots.
Then you know it's perfect.

2 comments:

  1. Thank you for this recipe-since coming back from Malta I have wanted to make this.

    ReplyDelete
  2. You're welcome, Esme!
    Which do you prefer: Timpana or Imqarrun il-forn?

    ReplyDelete